The GN sizes
The system is based on GN 1/1 at 530 × 325 mm, set out in European standard EN 631-1. Smaller sizes divide it, and GN 2/1 doubles it. Common depths are 20, 40, 65, 100, 150 and 200 mm.
| Size | Footprint (mm) | Nominal L at 100 mm | Nominal L at 150 mm |
|---|---|---|---|
| GN 2/1 | 650 × 530 | 34.5 | 51.7 |
| GN 1/1 | 530 × 325 | 17.2 | 25.8 |
| GN 2/3 | 355 × 325 | 11.5 | 17.3 |
| GN 1/2 | 325 × 265 | 8.6 | 12.9 |
| GN 1/3 | 325 × 176 | 5.7 | 8.6 |
| GN 1/4 | 265 × 162 | 4.3 | 6.4 |
| GN 1/6 | 176 × 162 | 2.9 | 4.3 |
| GN 1/9 | 176 × 108 | 1.9 | 2.9 |
How the sizes combine
A GN 1/1 opening takes two 1/2 pans, three 1/3 pans, six 1/6 pans or nine 1/9 pans, with divider bars where needed. That is why a prep counter well is described by how many GN 1/1 openings it has, and why choosing smaller pans lets you show more different ingredients in the same well length, each with less quantity.
Worked example: a topping line
Assumptions: a pizza and sandwich station needs 9 cold toppings on show; the busiest evening uses about 2 kg of each, with one refill during service; pans 150 mm deep, filled to about 3 kg of a typical topping in a 1/3 pan and 1.5 kg in a 1/6 pan.
Option A, 1/3 pans side by side: 9 × 176 mm ≈ 1,584 mm of well, plus bars, so a counter about 1.6 m or more. Each pan holds about 3 kg, enough for the whole evening.
Option B, 1/6 pans in two rows: the 9 toppings take 5 columns × 176 mm ≈ 880 mm of well. Each pan holds about 1.5 kg, so most toppings need one refill, which means one backup 1/6 pan per topping, 9 in total, in the undercounter below.
Option B fits a shorter counter but adds refills and needs space for nine backup pans. In a narrow cloud kitchen, B is often right; in a high-volume pizza outlet, A saves staff time.
Planning the undercounter below the well
Count backup pans by size and depth, then convert to GN 1/1 equivalents: nine 1/6 pans = 1.5 GN 1/1 equivalents. Undercounter drawers and shelves are commonly built to take GN 1/1 pans; check whether the unit accepts 150 mm depth or only shallower pans, and how many levels each door or drawer bank offers. Drawers make it easier to reach pans at knee height and keep cold air in better than a door swung wide.
Keep the whole kitchen on one system
- Choose reach-ins with shelves or runners that take GN 2/1 or GN 1/1, so bulk stock moves straight to the line.
- Standardise depths. A kitchen using only 65, 100 and 150 mm pans plans shelf pitch more easily.
- Use lids on stored pans to cut moisture loss and cross-contamination; leave space for lid handles in shelf pitch.
- Keep wells topped up from the undercounter, not from a walk-in across the kitchen, to keep doors closed during service.
Temperature in prep wells
Prep wells are open to the room while in use, so they hold temperature less well than a closed cabinet, especially in a hot kitchen. Keep pan quantities to what is needed for the service period, close lids or covers between orders, and avoid over-filling pans above the cold zone of the well.
Frequently asked questions
- Can I use non-GN containers in a GN refrigerator?
- Yes, but they rarely use the space as well. The whole point of GN is that pans fill openings and shelves without gaps. Odd-sized tubs waste space and do not fit wells.
- What depth of GN pan is best for refrigerated storage?
- Shallower pans cool faster and are easier to see into; deeper pans hold more per shelf position. Many kitchens use 65 or 100 mm for prepared items and 150 mm for bulk stock. Choose depths that match your shelf pitch.
